The Book of Jewish Food: An Odyssey from Samarkand to New York

Cover
Knopf, 1996 - 668 Seiten
15 Rezensionen
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers, and gathering the stories that spice this remarkable book. During her travels Claudia Roden wrote down her affectionate memories of the people behind the thousands of recipes she collected. She presents to us only the finest of her myriad dishes and leavens them throughout with tales of her travels, with intriguing history, with jokes and stories shared in communities all over the globe - in tiny villages and in such once-great Jewish cultural centers as Aleppo and Salonika.

Im Buch

Was andere dazu sagen - Rezension schreiben

Bewertungen von Nutzern

5 Sterne
9
4 Sterne
5
3 Sterne
1
2 Sterne
0
1 Stern
0

Review: The Book of Jewish Food: An Odyssey from Samarkand to New York

Nutzerbericht  - Sharon - Goodreads

A couple of recipes in here have become staples; for some reason I haven't actually cooked very much from it. Even so, I love this book for its breadth of lore of Jewish foodways and communities from around the world. Vollständige Rezension lesen

Review: The Book of Jewish Food: An Odyssey from Samarkand to New York

Nutzerbericht  - Laurie Graham - Goodreads

I've owned this book for two years and love it without having cooked anything from it. It's packed with history and anecdote, which is my idea of what a cookbook should be. And if I ever do cook from ... Vollständige Rezension lesen

Inhalt

MoroccoLegacies from Baghdad and Pastries Sweetmeats
4
THE ASHKENAZI WORLD Poultry
14
The Jewish Dietary Laws of Kashrut
19
Urheberrecht

12 weitere Abschnitte werden nicht angezeigt.

Häufige Begriffe und Wortgruppen

Verweise auf dieses Buch

Alle Ergebnisse von Google Books »

Über den Autor (1996)

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

Bibliografische Informationen